Fall Vegetable Soup

Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

2 leeks, sliced thinly
2 carrots, peeled and diced
60 ml (1/4 cup) extra-virgin olive oil
1 small celeriac (celery root), trimmed, peeled and diced
8 Italian plum tomatoes, peeled, seeded and diced
30 ml (2 tbsp) tomato paste
15 ml (1 tbsp) fresh thyme
1 bay leaf
2 cans, 284 ml (10 oz) each beef stock
625 ml (2 1/2 cups) water
125 ml (1/2 cup) flat parsley, chopped finely
Salt and freshly ground pepper, to taste
Olive oil, to taste
Grated Parmesan, to taste

Directions

  1. In a soup pot, soften the leeks and carrots in the oil for 10 minutes.
  2. Add the celeriac, tomatoes, tomato paste, thyme, bay leaf, consommé, water, parsley, salt and pepper.
  3. Bring to a boil, reduce the heat, cover and simmer for 40 minutes.
  4. Serve in heated soup bowls, and pass the olive oil and Parmesan.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2533

Fall Vegetable Soup
Fall Vegetable Soup